Modu Recipes

Jung Ho-young's Shrimp Paste

A matured shrimp paste made by blending soy sauce, sugar, soju, and mirin, then infused with the deep flavors of garlic, onion, and green chili after chilling thoroughly.

🙋 Recommended for

  • ⭐ Those seeking a premium seafood paste with a delicate sweetness and chewy texture, not overly salty.
  • ⭐ People looking for a reliable, satisfying side dish to keep on hand during seasons when appetite tends to wane.

Ingredients needed 🛒4 servings

  • shrimp 15~20 pieces
  • water as needed
  • soy sauce as needed
  • sugar as needed
  • soju as needed
  • mirin as needed
  • garlic 3 cloves
  • onion 1/4 piece
  • green chili 1~2 pieces
  • coarse salt a little

Recipe 🍳

  1. Trim the long, dirty whiskers of the shrimp neatly with scissors, then insert a toothpick into the second segment along the back to gently pull out the intestinal tract without breaking it.
  2. Place the cleaned shrimp in a wide bowl, sprinkle a light layer of coarse salt on the surface, and gently rub to clean the shell. Rinse thoroughly under cold water, then drain well using a colander to remove all moisture.
  3. Arrange the well-drained shrimp neatly and tightly in a clean, airtight glass or plastic container so the marinade can evenly penetrate each piece.
  4. In a pot, combine the prepared water, soy sauce, sugar, soju, and mirin. Stir well to prevent large sugar crystals from burning at the bottom, then bring to a gentle boil.
  5. As the simmered soy sauce begins to bubble and its alcohol content and strong aroma evaporate, immediately turn off the heat. Place the pot into a large bowl filled with ice water to cool it down quickly.
  6. Slice the 3 cloves of garlic thinly, and cut the onion and green chili into medium-sized pieces suitable for allowing their aromas to naturally infuse into the sauce.
  7. Once the simmered soy sauce has cooled to lukewarm or completely chilled, mix in the sliced garlic, onion, and green chili. Let the flavors blend smoothly.
  8. Pour the seasoned soy sauce mixture over the shrimp in the airtight container until the liquid fully covers all the shrimp without gaps.
  9. Seal the container tightly and store in the refrigerator or a cool, well-ventilated balcony for at least 6 hours or overnight to mature thoroughly before serving.
  1. Remove the messy whiskers and intestinal tract from the shrimp, lightly rinse with coarse salt, and dry thoroughly. Arrange in a container.
  2. Boil water, soy sauce, sugar, soju, and mirin together to make a deodorized marinade, then cool completely in an ice bath.
  3. After cooling, add sliced garlic, onion, and chili to the sauce, pour over the shrimp until fully submerged, and refrigerate for at least 6 hours.

Cooking tips 💡

  • When cleaning shrimp with coarse salt, avoid forcefully handling them with bare hands—sharp spines near the head or hard horns may cause injury, so gently rub them instead.
  • Always use clean, dry dedicated chopsticks when removing the finished shrimp paste from storage; using the same utensils that have touched your mouth introduces saliva and harmful bacteria, which can spoil the paste quickly.
  • To preserve larger batches for longer periods, separate the vegetables and shrimp meat after initial preparation, storing them separately in the fridge. Reheat the remaining sauce, cool it again, and pour it over the reserved ingredients before storing.

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